Serves:
About the Recipe
The classic scent of anisette or almond was a familiar aroma in our household while growing up. Anisette is a staple in Sicilian baking, and to this day, these remain my mamma's favorite biscotti. As a child, I preferred the almond over anisette flavor, but now I cherish the warm, comforting taste of anisette that evokes memories of my childhood days with my nonni and mamma.
Preparation
Preheat oven to 350 degrees.
In a large bowl, beat butter and sugar together.
Add one egg at a time and beat until incorporated.
Blend in flour, baking powder and extract.
Add almonds and mix just until incorporated.
Divide dough into three portions and on a lightly floured surface, roll dough to make 3 logs, approx. 15” x 2 ½” wide.
Lay out on baking sheets that are lined with parchment and flatten evenly.
Bake 12 minutes and remove from oven. Let cool completely.
Cut the log at a 30 degree angle into ¾ inch slices.
Stand the slices on another sheet pan and bake for 10 minutes more for a medium crunch or up to 15 minutes for a hard crunch suitable for dipping in coffee, tea or a sweet wine like Vin Santo.
Store in an airtight container up to 5 days or wrap in foil and freeze in zip lock plastic bags up to a month.